This low carb chicken Parmesan is SO GOOD. It came out so crispy, yummy, and ooey-gooey! I used @porkkinggood pork rind crumbs instead of crushing my own and @belgioiosocheese pre-shredded Parmesan and pre-sliced mozzarella for the tops.
**Ingredients**
2 lb boneless skinless chicken breasts halved horizontally
2 large eggs
1 c. crushed plain pork rinds
1/2 c. grated parmesan cheese
salt, to taste (depends on how salty your pork rinds are)
1/2 tsp. black pepper
1 c. no-sugar marinara sauce
8 oz. fresh mozzarella cheese log, thinly sliced
6 oz. shredded parmesan cheese
3 tbsp. fresh basil, chiffonaded
**Instructions**
Preheat the oven to 400°F.
In a shallow bowl, whisk the eggs.
In a separate bowl, mix the pork rinds, salt, and pepper.
With the smooth side of a meat mallet, pound chicken cutlets between two pieces of cling wrap until all are the same thickness.
Dip each chicken cutlet in the egg, shaking off any excess, and dredge in the pork rind mixture.
Lay the breaded chicken cutlets on a cooling rack placed in a baking sheet and bake 10-15 minutes until a meat thermometer reads 165°F.
Spoon marinara sauce onto chicken cutlets evenly, and top with mozzarella and parmesan cheeses. Broil until cheese is melted and starts to bubble.
Top with a chiffonade of basil.
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